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About ruubato skies

I almost always use xanthan gum. I've found it really useful in other (not naturally glutenous) dishes like sauces and some soups. You really only need a little at a time, and it's taken me about 6 months of moderately-heavy cooking to go through one of the smaller sized Bob's Red Mill bags.
However, I have experienced intermittent results when using pre-made gluten free baking mixes. A lot of the time I just whip out the old betty crocker book and have at, using my own flour mixes, but in either case, I almost always have to add more xanthan gum than is recommended. I am at a pretty high altitude (7000 ft,) and I was wondering if anyone else has had this experience.
My recipe or theirs, I almost always need more xanthan gum. Anyone else high altitude notice this too? (I made brownies from a mix recently, forgot to add extra, and they completely fell apart.)
I'm pretty good at estimating it, so it usually turns out alright. But it would be good to know that this is what's going on for sure.

I eat Reese's cups occasionally, and Reese's Bites all the time! I never have a reaction (besides too much sugar )
I am not as sensitive as some, however, and it is good to hear that this is the general consensus on these products ^^
Has anyone ever made home-made cups with almond butter instead? This sounds like a phenomenal idea, and I'm drooling just thinking of it. I think a cooking adventure awaits me

I am a server at a local steakhouse and we have a relatively clean kitchen considering most of what we do is meat and veggies. However, there are breads, pastas, and other such no-no's around. Even after having several severe DH reactions, our head cooks would not believe me that my gluten intolerance was a real thing. We live in a pretty health-conscious community, however, and as more and more people came in asking which of our dishes might have gluten, they have slowly changed their minds. The customer is always right and in a lot of cases, willing to pay good money for safe options.
Things are slowly changing, and there is even notice on the kitchen wall for the other servers to help their customers who have questions. (Although they're far more likely to run to me and make me do it if I'm there.) Please don't take offense if your server accidentally asks you your bread choice, or some other thing that is immediately ovious to you. Some of these things are merely automatic-responses, and any competent server will accomidate you if you help remind them (nicely! Please!) what you need to stay clear of. They would certainly do this for someone with say, a nut allergy, and most are even used to vegetarians. It's just another way of thinking about what you need to exclude, and as we all know, it is not easy to get used too. There are lots of things out there (like soaps, or malt, or flavorings) that don't even occur to people who haven't been dilligently looking for it every day. So just ask! (And be nice! "Don't **** with people who handle your food," us celiacs even more so.)
It is difficult to eat out as a celiac, and I am lucky that I am not so sensitive that I can't eat things from our work kitchen simply because there are other gluten-containing products around me.
Absolutely *everyone* who handles food is legally required to go through a food handler's certification course, and should be able to produce proof of this if asked. If you have reason to suspect mistreatment of your food, or un-certified workers, contact you local health department.

I have never seen a single scientific source that says anything about healing properties of any stone. Electromagnetism doesn't work like that.
Show me proof, I say.
We're all celiacs and supporters, and as such should understand that answers lie in science and research, not wive's tales.

This is a difficult subject to talk about, and may be adverse to some reader's lifestyles. It is, however, definitely a source of gluten to watch out for in adults.
I have recently discovered that some of my favorite adult interaction products contains hydrolyzed oat protein. As most of us are probably familiar, this means that unless if was produced to be specifically contaminant-safe, it will cause reaction. And for some super-sensitive celiacs, this isn't even an option.
So, if I have discovered this problem, I cannot be the only adult facing these issues. Just like shampoos, lotions, and other cosmetics, be sure to check the ingredients on your cleaners and enhancers! I now know that Monica Sweethearts brand uses oat in their products, and I plan on doing further research into KY, Durex, and other popular brands.
Thanks, let me know if you have any other warnings/oks in this realm of products. Sexual health is difficult to talk about, but it is still health.

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Celiac.com was founded in 1995 by Scott Adams, author of Cereal Killers, founder and publisher of Journal of Gluten Sensitivity, and founder of The Gluten-Free Mall, who had a single goal for the site: To help as many people as possible with celiac disease get diagnosed and living a happy, healthy gluten-free life!